Who doesn’t love a perfectly crispy roast potato? Michelin-starred chef Tom Kerridge has just revealed his ultimate secret to achieving spud perfection! Skip the soggy potatoes and learn how to get that golden crust every Sunday.
Tom’s advice? It all starts with cooking the potatoes just right. Get them simmering in salted water, making sure you don’t overboil them. Once they’re tender, lift them carefully onto a cake rack to air dry. This crucial step lets them crack beautifully as they release steam – no more frantic saucepan shaking that leaves your potatoes in pieces!
For that flawless finish, heat up some vegetable oil in a hot oven at 200°C. Slide those cooled spuds into the sizzling oil and let them crisp up, turning them for an even roast. Voilà! You’re guaranteed a crispy bite every single time.
Tom’s expertise comes from his experience running top-notch venues like the Hand and Flowers, a two Michelin-star pub in Marlow. He’s even got his hands in the capital with Kerridge’s Fish & Chips at Harrods, and Kerridge’s Bar & Grill. Beyond the kitchen, Tom’s made a name for himself on TV, recently exploring the culinary wonders of Spain in his show, “Tom Kerridge Cooks Spain”.
So next weekend, why not give his method a whirl and bring a touch of gourmet flair to your Sunday roast? Your taste buds – and guests – will thank you! 🍽️🥔✨